Melt the unsweetened baker’s chocolate with the premade ganja butter and put aside. Beat eggs and brown sugar together. Add to the chocolate/butter mix while additionally pouring in the corn syrup.

WACKY SOFT TAFFY Ingredients: 2 cups of corn syrup, 2 cups of white sugar, 2 cups of whipped cream, 1 cup premade ganja butter, 2 tsp. of anise extract or 2 oz. of black sambucea. In a wide pan, slowly melt the butter while gradually adding syrup and sugar. When boil begins, add cream slowly. Allow the mixture to blend in a slow rolling boil for approximately 1 hour. Drop 1 tsp. of cold tap water into the mix to see if it will form a ball. Turn off the heat and add the anise or sambucea. Pour into a shallow pan and allow to cool. Cut into rectangular candies. Wrap in waxed paper. (Option: For softer taffy, boil for a shorter time and pour over ice cream and cake.)